Freshmen line up in the newly renovated cafeteria to sample the fresh food options provided by Epicurean, the new catering program employed this year. Renovations include new marble finishes and a grab-n-go section. JEWEL DEVORA | the broadview
Students returned to school this fall to find a completely remodeled cafeteria space, with walls taken down to open up the area and to create better flow in the serving areas, as well as a renovated kitchen, allowing for the hiring of a new food service.
The space had not been fully renovated since the initial construction in the 1950s, according
to Director of Facilities Michael Armstrong.
“We redesigned the kitchen to be more efficient for the food vendors, but the primary focus of the project was to improve the efficiency of service and provide a more pleasant cafeteria environment for the students,” Director of Facilities Michael Armstrong said.
Representatives of Epicurean Group, the new food service, have been attempting to cater to the school for years, but chose
not to accept a contract until the kitchen renovation, according to Robin Gross, Cafe Manager and Event Planner.
The layout of the former kitchen lacked adequate food preparation space for Epicurean be- cause it prepares all meals from scratch using fresh ingredients instead of frozen or canned products.
All of the kitchen equipment was over 30 years old, according to Armstrong. A walk-in pan- try, freezer and refrigerator were
built, allowing for more fresh food storage on-site.
Meats, seafood, dairy and fresh produce are purchased from local markets within 150 miles of San Francisco to ensure freshness, according to Gross. The staff is chosen based on values of community and pas- sion for healthy fresh foods, also shared by the company.
A committee of parents evaluated three different cater- ing services and chose Epicurean because of the company’s dedication to service and fresh food, according to Dean Rachael Simpson.
“The salads are fresher and it shows,” sophomore Paloma Palmer said. “It tastes like actual food from the garden. I’ve been getting hot lunch and it has been really good.”
The committee is responsible for the specific food choices that are available, however students can also make suggestions for menu items.
“We are implementing smoothies, but only in the afternoons because we want the
kids to eat their lunch first,” said Gross, referring to the K-8 boys and girls who are
also served from the cafeteria. “Any suggestions go through the committee and they choose what specifically goes on the menu.”
All meals are low in fat, sodium and sugar, according to the Epicurean website. The menu items are chosen by sea- son, based on the schedule of nature’s production.
“We follow USDA guidelines for portion control — it’s specific for the age groups,” executive chef Herb Kettleson said. “Smaller portions are served for the younger kids and bigger portions for kids over fifth grade.”
The cafeteria has also transitioned from compostable cutlery and packaging to the use of real flatware, plates and trays.
“The teachers I know who’ve enjoyed the service have not only really enjoyed the food options, but also appreciate be- ing able to sit with a real plate and real silverware in a relatively civilized setting,” Simp- son said.
Epicurean caters to over 20 different clients in the Bay Area, including Stanford University, Holy Names University and Sacred Heart Schools, Atherton.
Emily Seeley Reporter
Students returned to school this fall to find a completely remodeled cafeteria space, with walls taken down to open up the area and to create better flow in the serving areas, as well as a renovated kitchen, allowing for the hiring of a new food service.
The space had not been fully renovated since the initial construction in the 1950s, according to Director of Facilities Michael Armstrong.
“We redesigned the kitchen to be more efficient for the food vendors, but the primary focus of the project was to improve the efficiency of service and provide a more pleasant cafeteria environment for the students,” Director of Facilities Michael Armstrong said.
Representatives of Epicurean Group, the new food service, have been attempting to cater to the school for years, but chose not to accept a contract until the kitchen renovation, according to Robin Gross, Cafe Manager and Event Planner.
Freshmen line up in the newly renovated cafeteria to sample the fresh food options provided by Epicurean, the new catering program employed this year. Renovations include new marble finishes and a grab-n-go section. Jewel Devora | the broadview
The layout of the former kitchen lacked adequate food preparation space for Epicurean be- cause it prepares all meals from scratch using fresh ingredients instead of frozen or canned products.
All of the kitchen equipment was over 30 years old, according to Armstrong. A walk-in pan- try, freezer and refrigerator were
built, allowing for more fresh food storage on-site.
Meats, seafood, dairy and fresh produce are purchased from local markets within 150 miles of San Francisco to ensure freshness, according to Gross. The staff is chosen based on values of community and pas- sion for healthy fresh foods, also shared by the company.
A committee of parents evaluated three different cater- ing services and chose Epicurean because of the company’s dedication to service and fresh food, according to Dean Rachael Simpson.
“The salads are fresher and it shows,” sophomore Paloma Palmer said. “It tastes like actual food from the garden. I’ve been getting hot lunch and it has been really good.”
The committee is responsible for the specific food choices that are available, however students can also make suggestions for menu items.
“We are implementing smoothies, but only in the afternoons because we want the
kids to eat their lunch first,” said Gross, referring to the K-8 boys and girls who arealso served from the cafeteria.
“Any suggestions go through the committee and they choose what specifically goes on the menu.”
All meals are low in fat, sodium and sugar, according to the Epicurean website. The menu items are chosen by sea- son, based on the schedule of nature’s production.
“We follow USDA guidelines for portion control — it’s specific for the age groups,” executive chef Herb Kettleson said. “Smaller portions are served for the younger kids and bigger portions for kids over fifth grade.”
The cafeteria has also transitioned from compostable cutlery and packaging to the use of real flatware, plates and trays.
“The teachers I know who’ve enjoyed the service have not only really enjoyed the food options, but also appreciate be- ing able to sit with a real plate and real silverware in a relatively civilized setting,” Simp- son said.
Epicurean caters to over 20 different clients in the Bay Area, including Stanford University, Holy Names University and Sacred Heart Schools, Atherton.
